Name: Apricot honey tart
Yield: 12 servings

Directions

Prep. time

Sablé dough
- 230 g all purpose flour
- 150 g butter
- 90 g powdered sugar
- 50 g ground almonds
- 50 g egg (1)
- 2 g salt
- In the bowl of a stand mixer, combine the flour, salt, powdered sugar, and cold butter cut into small cubes.
- Mix at medium-low speed just until all the ingredients are integrated and there are no pieces of butter left. The mixture should have a crumbly texture, similar to crushed biscuits.
- Then, add the egg and mix just until incorporated.
- Turn the dough out onto a sheet of baking paper and place another sheet of paper on top.
- Using a rolling pin, roll out the dough between the two sheets of paper until it reaches a thickness of about 4 mm.
- Next, place the dough in the freezer for about 20 minutes to harden, making it easier to handle.
- Remove the dough from the freezer, peel off the baking paper, and cut out a circle about 33 cm in diameter. Grease a 28 cm diameter tart tin with butter and carefully place the dough inside, adjusting it and trimming any excess.
- Finally, place a sheet of baking paper inside the tart shell and fill it with baking weights (such as beans, chickpeas, lentils, etc.) to prevent the pastry from puffing up during baking.
- Bake for 15 minutes with weights and another 15 minutes without weights at 170º C.
Frangipane Cream
- 125 g whole milk
- 110 g ground almonds
- 110 g butter
- 100 g powdered sugar
- 100 g eggs (2)
- 30 g dark rum
- 25 g egg yolks (1-2)
- 25 g white sugar
- 15 g corn flour
- 2 g vanilla
- In a saucepan, heat the milk and vanilla over medium heat until it comes to a boil.
- Meanwhile, in a bowl, whisk together the sifted cornflour, egg yolks, and caster sugar until smooth and lump-free.
- When the milk comes to a boil, pour it over the yolk mixture in a thin stream, whisking constantly. Return the mixture to the heat and cook over medium heat until the cream thickens.
- Transfer the pastry cream to a container and let it cool to room temperature.
- Meanwhile, in a bowl, mix the powdered sugar and room temperature butter with a rubber spatula until combined.
- Add the ground almonds and combine with the previous mixture.
- Now, add the eggs along with the rum and stir until incorporated.
- Add the pastry cream, mix well, and set aside.
Honey Ganache
- 450 g heavy cream (35% fat)
- 140 g white chocolate
- 95 g honey
- 4 g gelatine
- Start by hydrating the gelatine in cold water for at least 10 minutes.
- Meanwhile, heat 100 g of cream in a saucepan over medium heat until it comes to a boil.
- Remove from the heat and add the hydrated gelatine.
- Pour the cream over the previously melted white chocolate and mix together.
- Next, add the honey along with the remaining cold cream and emulsify the mixture with a hand blender.
- Finally, cover with cling film in contact with the surface and refrigerate until needed, for at least 4 hours.
Flambéed Apricots
- 400 g fresh apricots
- 50 g dark rum
- 40 g honey
- 40 g butter
- Start by cleaning and washing the apricots. Then cut them in half and remove the pit.
- In a frying pan, melt the butter over medium-low heat and then add the honey.
- Now, place the apricot halves in the pan and cook over medium heat for about 5 minutes on each side or until they soften and slightly brown.
- Next, add the rum and flambé the apricots until the flame goes out.
- Set aside until needed.
Assembly
- 200 g apricot jam
- Pour the frangipane cream into the baked sablé pastry shell and place the flambéed apricots evenly across the surface. Reserve four or five apricot halves for later decoration.
- Bake with top and bottom heat at 160º C for 25 minutes.
- Let cool completely at room temperature.
- Once cooled, spread the apricot jam over the frangipane cream and smooth it with a spatula.
- Next, take the honey ganache out of the fridge, whisk until stiff peaks form, and transfer it to a piping bag with a saint-honoré nozzle.
- Decorate the entire surface of the tart with the honey ganache as desired.
- Finally, place the reserved flambéed apricot halves on top of the tart and place an almond in the centre of each apricot half.
- Keep refrigerated until ready to serve and allow to come to room temperature for 15 minutes before serving.

Sablé dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground almonds
50 g egg (1)
2 g salt

Frangipane Cream

125 g whole milk
110 g ground almonds
110 g butter
100 g powdered sugar
100 g eggs (2)
30 g dark rum
25 g egg yolks (1-2)
25 g white sugar
15 g corn flour
2 g vanilla

Honey Ganache

450 g heavy cream (35% fat)
140 g white chocolate
95 g honey
4 g gelatine

Flambéed Apricots

400 g fresh apricots
50 g dark rum
40 g honey
40 g butter

Assembly

200 g apricot jam

Apricot honey tart

Sablé dough

Frangipane cream

Honey ganache

Apricots flambé

Assembly

Sablé dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground almonds
50 g egg (1)
2 g salt

Frangipane Cream

125 g whole milk
110 g ground almonds
110 g butter
100 g powdered sugar
100 g eggs (2)
30 g dark rum
25 g egg yolks (1-2)
25 g white sugar
15 g corn flour
2 g vanilla

Honey Ganache

450 g heavy cream (35% fat)
140 g white chocolate
95 g honey
4 g gelatine

Flambéed Apricots

400 g fresh apricots
50 g dark rum
40 g honey
40 g butter

Assembly

200 g apricot jam

Bourdaloue tart

White peach lime tart

Blackberry sesame chocolate tart

Apricot honey tart

Sablé dough

Frangipane cream

Honey ganache

Apricots flambé

Assembly

Sablé dough 230 g all purpose flour 150 g butter 90 g powdered sugar 50 g ground almonds 50 g egg (1) 2 g salt

Frangipane Cream 125 g whole milk 110 g ground almonds 110 g butter 100 g powdered sugar 100 g eggs (2) 30 g dark rum 25 g egg yolks (1-2) 25 g white sugar 15 g corn flour 2 g vanilla

Honey Ganache 450 g heavy cream (35% fat) 140 g white chocolate 95 g honey 4 g gelatine

Flambéed Apricots 400 g fresh apricots 50 g dark rum 40 g honey 40 g butter

Assembly 200 g apricot jam

You might be interested ...

Bourdaloue tart

White peach lime tart

Blackberry sesame chocolate tart

Sablé dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground almonds
50 g egg (1)
2 g salt

Frangipane Cream

125 g whole milk
110 g ground almonds
110 g butter
100 g powdered sugar
100 g eggs (2)
30 g dark rum
25 g egg yolks (1-2)
25 g white sugar
15 g corn flour
2 g vanilla

Honey Ganache

450 g heavy cream (35% fat)
140 g white chocolate
95 g honey
4 g gelatine

Flambéed Apricots

400 g fresh apricots
50 g dark rum
40 g honey
40 g butter

Assembly

200 g apricot jam